Author: Catherine Rouby Publisher: Cambridge University Press ISBN: 1139437526 Category : Science Languages : en Pages : 488
Book Description
The human body has developed complex sensory processing systems which manifest themselves in our emotions, memory, and language. This book examines such olfactory and gustatory cognition. Leading experts have written chapters on many facets of taste and smell, including odor memory, genetic variation in taste, and the hedonistic dimensions of odors.
Author: G. Neil Martin Publisher: Psychology Press ISBN: 1135090181 Category : Psychology Languages : en Pages : 230
Book Description
Smell and taste are our most misunderstood senses. Given a choice between losing our sense of smell and taste, or our senses of sight and hearing, most people nominate the former, rather than the latter. Yet our sense of smell and taste has the power to stir up memories, alter our mood and even influence our behaviour. In The Neuropsychology of Smell and Taste, Neil Martin provides a comprehensive, critical analysis of the role of the brain in gustation and olfaction. In his accessible and characteristic style he shows why our sense of smell and taste do not simply perform basic and intermittent functions, but lie at the very centre of our perception of the world around us. Through an exploration of the physiology, anatomy and neuropsychology of the senses; the neurophysiological causes of smell and taste disorders, and their function in physical and mental illness, Neil Martin provides an accessible and up-to-date overview of the processes of gustation and olfaction. The Neuropsychology of Smell and Taste provides a state-of-the-art overview of current research in olfactory and gustatory perception. With sections describing the effect of odour and taste on our behaviour, and evaluating the contribution current neuroimaging technology has made to our understanding of the senses, the book will be of interest to researchers and students of neuropsychology and neuroscience, and anybody with an interest in olfaction and gustation.
Author: Gary K. Beauchamp Publisher: Elsevier ISBN: 0080542239 Category : Medical Languages : en Pages : 247
Book Description
Tasting and Smelling presents a comprehensive overview to research on these two important modes of perception. The book offers a review of research findings on the biophysics, neurophysiology, and psychophysicsof both senses, as well as discussing the emotional component associated with taste and smell, and clinical disorders affecting each of these two senses. Tasting and Smelling answers how odors and flavors are perceived, why we have favorites, and what happens when our senses go awry. This book is of interest to the researcher in perception, cognition, or neurophysiology.
Author: Anna Menini Publisher: CRC Press ISBN: 9781420071993 Category : Science Languages : en Pages : 448
Book Description
Comprehensive Overview of Advances in Olfaction The common belief is that human smell perception is much reduced compared with other mammals, so that whatever abilities are uncovered and investigated in animal research would have little significance for humans. However, new evidence from a variety of sources indicates this traditional view is likely overly simplistic. The Neurobiology of Olfaction provides a thorough analysis of the state-of-the-science in olfactory knowledge and research, reflecting the growing interest in the field. Authors from some of the most respected laboratories in the world explore various aspects of olfaction, including genetics, behavior, olfactory systems, odorant receptors, odor coding, and cortical activity. Until recently, almost all animal research in olfaction was carried out on orthonasal olfaction (inhalation). It is only in recent years, especially in human flavor research, that evidence has begun to be obtained regarding the importance of retronasal olfaction (exhalation). These studies are beginning to demonstrate that retronasal smell plays a large role to play in human behavior. Highlighting common principles among various species – including humans, insects, Xenopus laevis (African frog), and Caenorhabditis elegans (nematodes) – this highly interdisciplinary book contains chapters about the most recent discoveries in odor coding from the olfactory epithelium to cortical centers. It also covers neurogenesis in the olfactory epithelium and olfactory bulb. Each subject-specific chapter is written by a top researcher in the field and provides an extensive list of reviews and original articles for students and scientists interested in further readings.
Author: Gesualdo Zucco Publisher: John Benjamins Publishing ISBN: 9027213518 Category : Psychology Languages : en Pages : 338
Book Description
This book was conceived as a tribute to one of the founders of the psychological study of the sense of smell, Professor Trygg Engen. The book is divided into four sections. The first reunites the fields of psychophysics and the perception of environmental odours and discusses the impact of odours on beliefs and expectations. The second addresses cognitive processes in olfaction, how odours are interpreted, lexicalized, associated with contexts and remembered. The third focuses on the cerebral bases of olfactory awareness and the neuropsychological investigation of olfaction with special emphasis on olfactory dysfunctions, and the last concerns affective and developmental processes in olfaction. The aim in producing this book is that it will help promote further research in olfactory cognition and attract new inquisitive scientists to the field. The volume will be a useful resource for academics, students, and professionals who study olfaction, as well as to scientists who work in the domains of perception, cognitive neuroscience and environmental psychology more broadly.
Author: A. S. Barwich Publisher: Harvard University Press ISBN: 0674245407 Category : Science Languages : en Pages : 385
Book Description
An NRC Handelsblad Book of the Year “Offers rich discussions of olfactory perception, the conscious and subconscious impacts of smell on behavior and emotion.” —Science Decades of cognition research have shown that external stimuli “spark” neural patterns in particular regions of the brain. We think of the brain as a space we can map: here it responds to faces, there it perceives a sensation. But the sense of smell—only recently attracting broader attention in neuroscience—doesn’t work this way. So what does the nose tell the brain, and how does the brain understand it? A. S. Barwich turned to experts in neuroscience, psychology, chemistry, and perfumery in an effort to understand the mechanics and meaning of odors. She discovered that scents are often fickle, and do not line up with well-defined neural regions. Upending existing theories of perception, Smellosophy offers a new model for understanding how the brain senses and processes odors. “A beguiling analysis of olfactory experience that is fast becoming a core reference work in the field.” —Irish Times “Lively, authoritative...Aims to rehabilitate smell’s neglected and marginalized status.” —Wall Street Journal “This is a special book...It teaches readers a lot about olfaction. It teaches us even more about what philosophy can be.” —Times Literary Supplement
Author: Betina Piqueras-Fiszman Publisher: Woodhead Publishing ISBN: 008100351X Category : Technology & Engineering Languages : en Pages : 376
Book Description
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Author: Richard L. Doty Publisher: CRC Press ISBN: 9780824707194 Category : Medical Languages : en Pages : 1176
Book Description
Examines the biochemistry, physiology, and anatomy of the olfactory, gustatory, and trigeminal chemosensory systems. The text explores the role of olfactory assessment in disease diagnosis and provides an up-to-date review of chemosensory research. in the medical, food, beverage, flavour, perfume, and energy industries.
Author: A. S. Barwich Publisher: Harvard University Press ISBN: 0674983696 Category : Science Languages : en Pages : 385
Book Description
A pioneering exploration of olfaction that upsets settled notions of how the brain translates sensory information. Decades of cognition research have shown that external stimuli “spark” neural patterns in particular regions of the brain. This has fostered a view of the brain as a space that we can map: here the brain responds to faces, there it perceives a sensation in your left hand. But it turns out that the sense of smell—only recently attracting broader attention in neuroscience—doesn’t work this way. A. S. Barwich asks a deceptively simple question: What does the nose tell the brain, and how does the brain understand it? Barwich interviews experts in neuroscience, psychology, chemistry, and perfumery in an effort to understand the biological mechanics and myriad meanings of odors. She argues that it is time to stop recycling ideas based on the paradigm of vision for the olfactory system. Scents are often fickle and boundless in comparison with visual images, and they do not line up with well-defined neural regions. Although olfaction remains a puzzle, Barwich proposes that what we know suggests the brain acts not only like a map but also as a measuring device, one that senses and processes simple and complex odors. Accounting for the sense of smell upsets theories of perception philosophers have developed. In their place, Smellosophy articulates a new model for understanding how the brain represents sensory information.
Author: Thomas E. Finger Publisher: John Wiley & Sons ISBN: 1573317381 Category : Technology & Engineering Languages : en Pages : 765
Book Description
This volume presents the latest research in the broad field of the chemical senses from the International Symposium on Olfaction and Taste. This field includes not only the obvious senses of taste and smell but also chemical irritation and related sensations. Scientists investigate the mechanisms and functions of the chemical senses in the oral and nasal cavity as well as in the viscera including the gut and airways. This volume takes an integrative approach and provides historical context for modern research in the field. NOTE: Annals volumes are available for sale as individual books or as a journal. For information on institutional journal subscriptions, please visit www.blackwellpublishing.com/nyas. ACADEMY MEMBERS: Please contact the New York Academy of Sciences directly to place your order (www.nyas.org). Members of the New York Academy of Science receive full-text access to the Annals online and discounts on print volumes. Please visit http://www.nyas.org/MemberCenter/Join.aspx for more information about becoming a member.
Author: Catherine Rouby
Author: G. Neil Martin
Author: Gary K. Beauchamp
Author: Anna Menini
Author: Gesualdo Zucco
Author: A. S. Barwich
Author: Betina Piqueras-Fiszman
Author: Richard L. Doty
Author: A. S. Barwich
Author: Thomas E. Finger